Craving a quick and tasty shrimp salad that’s bursting with flavor? Look no further! This delicious chilled shrimp salad is full of flavor from Old Bay seasoning, red onion and more, this is sure to be your new go-to shrimp salad recipe!
This creamy shrimp salad is loaded with Old Bay flavor and simple to make without too many ingredients. I often have many of them on-hand! It’s a tasty alternative to a tuna salad or chicken salad when you want to switch things up! This is one of my favorite shrimp recipes and makes the perfect lunch or light supper!
Living on the coast in Charleston, SC, I absolutely love serving this shrimp salad. Fresh shrimp are readily available, but fear not, frozen shrimp from the grocery store will work just fine if you don’t live on the coast!
Shrimp Salad Ingredient Notes
It’s all about the fresh herbs and seasonings in this shrimp salad! Let’s go over the basic ingredients!
SHRIMP – The star of the show! If you live near a coastal region, I highly recommend fresh shrimp. However, if you are inland, buy frozen.
MAYONNAISE – Use a high-quality mayo like Hellman’s or Duke’s mayo for best flavor.
OLD BAY – Old Bay is a tasty seasoning blend from the Chesapeake Bay area made by McCormick. It’s loaded with flavor! I love it in this Shrimp Salad!
WORCESTERSHIRE SAUCE – It adds a depth of flavor that’s just delicious!
CELERY & RED ONION – They add flavor and the perfect crispy crunch to this shrimp salad!
LEMON JUICE – Fresh lemon juice makes all the difference, but don’t skip this!
DILL & GREEN ONIONS – I love adding lots of fresh herbs to shrimp salad, especially these two, but use what you love!
Top Tips for making Shrimp Salad with Old Bay:
- Choose Quality Shrimp: Opt for large, raw shrimp (31-35 per pound) for a succulent and juicy texture. Fresh or thawed frozen shrimp works well. I recommend frozen, however, if you don’t live near the coast.
- Master the Boil: When cooking the shrimp, make sure to add them to a rolling boil on high heat. Don’t worry about returning the water to a boil, just stir occasionally and be sure not to over-cook the shrimp. About 1 1/2 minutes should do the trick!
- Quick Chill Technique: Immediately transfer the cooked shrimp to an ice bath. This rapid cooling prevents overcooking, preserving the shrimp’s delicate flavor and texture.
- Fresh Ingredients Matter: Utilize high-quality ingredients, including crisp celery, red onions, and delicious herbs like dill and green onion, for a burst of freshness. You can swap out herbs if you aren’t a fan of dill or prefer something else. Parsley, chives, and thyme would be delicious too!
- Balancing Flavors: Adjust the mayonnaise, Old Bay seasoning, and Worcestershire sauce quantities to suit your taste preferences. This flexibility allows you to tailor the salad to your liking.
- Versatile Serving Options: Enjoy the shrimp salad on a buttery croissant, with crunchy crackers, atop a bed of crisp lettuce, or wrapped in a tortilla. It’s such a versatile recipe that my family loves year-round!
Can you Make Shrimp Salad in Advance?
You can! This is a wonderful dish to make in advance as it’s best served chilled. Be sure to store it in an airtight container and eat within 3-4 days.
Ways to Serve Creamy Shrimp Salad
- On a Croissant: Enjoy the shrimp salad nestled between the layers of a flaky croissant for a buttery and indulgent sandwich.
- With Crackers: Serve spoonfuls of the shrimp salad on crunchy crackers for a convenient and satisfying appetizer.
- On a Bed of Lettuce: Create a refreshing salad by placing the shrimp mixture on a bed of crisp lettuce, offering a lighter option.
- In a Wrap: Wrap the shrimp salad in a tortilla for a portable and flavorful lunch option.
- As a Dip: Turn it into a delightful dip for parties by pairing it with tortilla chips or vegetable sticks.
- On Bruschetta: Pile the shrimp salad onto toasted slices of baguette for an elegant bruschetta appetizer.
- In a Stuffed Avocado: Serve the shrimp salad in halved avocados for a creamy and satisfying presentation.
- On Cucumber Slices: Create elegant and low-carb appetizers by placing spoonfuls of shrimp salad on cucumber slices.
- With a Side of Mixed Greens: Pair the shrimp salad with a side of mixed greens tossed in a light vinaigrette for a balanced meal.
- Inside a Pita Pocket: Stuff the shrimp salad into a pita pocket for a convenient and portable meal option.
More Easy Salads to Enjoy!
- 1 lb large raw shrimp (31-35 per pound) peeled and deveined, thawed if frozen
- 1/2 cup mayonnaise like Hellman's or Duke's
- 2 tsp Old Bay seasoning
- 1/4 tsp Worcestershire Sauce
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tbsp fresh Dill chopped finely
- 2 tbsp green onion chopped
- salt and black pepper to taste
- Fill a large bowl with water and ice and set aside.
- Bring a large pot of water and bring to a rolling boil on high heat. Add the raw shrimp and cook for 1 1/2 minutes, stirring occasionally, until shrimp are bright pink. Do not worry about the water returning to a boil.
- Drain the shrimp and immediately plunge into the prepared ice bath. This will stop their cooking process. Allow to chill for 10 minutes. If you want to cut your shrimp up into smaller pieces, do so at this step.
- In a separate mixing bowl, whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, diced celery, diced red onion, lemon juice, Dijon, chopped dill, and chopped green onion. Add salt and pepper to taste.
- Stir in the shrimp and store chilled in the refrigerator until ready to serve! This shrimp salad is delicious on a croissant, crackers, served on a bed of lettuce or in a wrap!